Chicken w/Cloves of Garlic - meat

Awhile ago someone had asked for a recipe for Chicken with 40 Cloves of
Garlic. I found this in a great cookbook Time Life Books Hearty Family
Favorites 150 Great Comfort-Food Recipes 1997 on page 97. I was
initially attracted to this book because it had quite a few chicken
recipes that could be cooked covered in the oven or on the top of the
stove, most could be made kosher without major alterations, I liked the
way the book was written with clear directions plus time savers for many
of the recipes and it had a recipe for Pepper-Pecan Chicken (I had eaten
a fish coated with pecan several years ago but never seen a recipe).
Immediately after I bought the book I loaned it to a friend because she
saw several recipes she wanted to try including the following. I was
told most recipes for Chicken with 40 Cloves of Garlic take a lot of
work and this recipe was more streamlined. It also turned out to be
quite tasty as were all the others she tried (I just got the book back
right before pesach so have not had a chance to personally try any of
the recipes).
Betsey Carus
Baltimore, MD USA
CHICKEN WITH 40 CLOVES OF GARLIC
Serves 6
1 tablespoon butter
1 tablespoon olive or other vegetable oil.
4 pounds chicken parts
1/2 cup chicken broth
1/2 cup dry white wine
40 cloves garlic (about 3 large heads), unpeeled
1 teaspoon oregano
1 teaspoon thyme
3/4 teaspoon marjoram
3/4 teaspoon savory (optional)
1/2 teaspoon pepper
1. Preheat the oven to 375 degrees F.
2. In a large nonstick skillet, warm the butter in the oil over
medium-high heat until the butter is melted. Add half the chicken and
brown all over, about 10 minutes. Repeat with the remaining chicken.
Transfer the chicken to a large casserole,, dutch oven or deep baking
dish.
3. Pour off all but 1 tablespoon of fat from the skillet. Add the
chicken broth, wine, garlic, oregano, thyme, marjoram, savory (if using)
and pepper to the skillet. Bring to a boil, scraping up any browned
buts from the bottom of the pan.
4. Pour the contents of the skillet over the chicken. Tightly cover the
casserole with aluminum foil and/or a lid. Bake until the garlic is
completely softened and the chicken is cooked through, 45 minutes to 1
hour.
Time-Savers:
-Microwave tip: Place the garlic cloves, broth, wine and seasonings in a
large, shallow microwave-safe baking dish. Arange the garlic around the
outer edges of the casserole, cover and cook at 100% for 5 minutes.
meanwhile, brown the chicken as directed in Step 2. Add the chicken to
the baking dish, arranging the meatier portions of the chicken toward
the rim of the dish. cover and cook at 100% for 20 minutes or until the
chicken is cooked through: rearrange the chicken once. If the garlic is
not completely softened by the time the chicken is done, remove the
chicken to a plate (cover loosely to keep warm) and continue cooking the
garlic until it is soft enough to spread.
Do-Ahead: The wole dish can be made ahead and served warm or gently
reheated.
Values are approximate per serving: Calories: 410 Protein: 38 gm Fat: 25
gm Carbohydrates: 7 gm Cholesterol: 124 mg Sodium: 216 mg
Source: Time Life Books Hearty Family Favorites 150 Great Comfort-Food
Recipes 1997,page 97.

All data, logos, text contained on any portion of Mimi's Cyber Kitchen
copyright 1995 through 2001 Mimi Hiller, JB Hiller, Jennifer Hiller. No
portions of this website may be used without express written permission of
the authors.